Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

 cupcake recipe from http://www.forgivingmartha.com/2011/06/lemon-blueberry-cuppies.html


¾ cup plus 2 tablespoons all-purpose flour, divided
¾ cup cake flour
1½ teaspoons baking powder
¼ teaspoons salt
8 tablespoons unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 tablespoons lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

Frosting
1/2 cup unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon

1. Preheat the oven to 350 degrees.  Line cupcake pans with paper liners; Set aside. 
2. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. 
3. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. 
4. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. 
5. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. 
6. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
7. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. 
8. Divide the batter evenly between the prepared liners, filling each about ¾ full. 
9. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
10. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
11. To make the frosting, cream together the butter and sugar until fluffy.  Add the lemon and zest and mix until incorporated.
12. Slowly add confectioner's sugar until the desired consistency is reached.
13. Top on cooled cupcakes and serve!